Brush and wash the potatoes. Now boil in a pot of salted water with the peels for 15 to 20 minutes until they are almost ready. Drain them and cut in half. Put them on a baking tray with the peel down, drizzle with olive oil and season with salt and roast at the oven for 30 to 45 minutes till they start getting a golden brown crispy cross crust.

In the meantime prepare the schnitzel mixture in the food processor - add the beans with the flour, the mustard, the rosemary, the nutmeg, the majoran, some pepper and salt and process till you get a firm dough. Take it out from the food processor container and put it in a bowl to rest for 20 minutes.

Prepare the sauce base - peel, slice and dice the onion and the garlic cloves. Put them in a sauce-pan and add the veggie broth and cook till the onion and garlic is soft and the veggie broth reduced to half. Let it cool down a little and but it in a blender together with the cornstarch, the Worecestershire Sauce and the coconutcream and blend till you get a smooth creamy sauce and put it aside.

Time to open the bag of Sauerkaut and put in a pot to heat-up in its juice just flavor it with some caraway seeds.

Now devide the schnitzel dough into 4 equal portions and form some schnitzel with it 4-5mm thick. Take a frying pan heat up and drizzle some olive oil in it. Put the schnitzel into the pan and fry on each side for 2-3 minutes till they are golden brown and crispy cross. Then take them out of the pan and put on a plate to rest now pour the sauce from the blender to heat it up. In a couple of minutes the sauce should start bubbling so you know that you are ready to dress the plates. One last thing just taste your sauce and season if necessary with black pepper and some sea salt.

Take a plate and add a schnitzel on one half of the plate. On the other half of the plate dress a couple of serving spoons of sauerkaut on and top it with four potato halves. To finish your plate add some sauce on top of the bean schnitzel and you are ready to serve.